Provencal French Lentils

• 1 c green lentils
• 2 tbsp extra virgin olive oil
• ⅓ c yellow onion, diced
• ¼ c carrot, diced
• ¼ c celery, diced
• 2 garlic cloves, minced
• 2 c water, room temperature
• 1 sprig fresh rosemary (about 3-in long)
• 1 sprig fresh thyme (about 3-in long)
• 1 small bay leaf
• ½ tsp Kosher salt
• ¼ tsp freshly ground pepper
• 2 tbsp Parmigiano Reggiano cheese, freshly grated

Rinse lentils well under cold running water in a wire sieve, sorting through them to discard any debris. Drain well.

In heavy bottomed medium saucepan, heat oil over medium heat. Add onion, carrot, celery and garlic and cook, stirring occasionally, until onion is translucent, about 3 minutes. Add lentils, water, rosemary, thyme and bay leaf. Bring to a boil over high heat.

Reduce heat to low. Simmer, uncovered, until lentils are just tender and liquid is almost completely reduced, about 30 minutes. During last 5 minutes, season with salt and pepper. If liquid reduces before lentils are done, add ½ c hot water. Discard rosemary and thyme stem and bay leaf.

Transfer lentils to serving bowl. Stir in cheese. Season again with salt and pepper and serve hot.

Note: Consider making a double batch of these savory lentils, which go well as a side dish with pork chops and roasts, sausages, roast chicken, and salmon. They reheat well and are also great cold as a salad. The lentils can be cooled, covered, and refrigerated for up to 3 days.